Shop the Grill Dads

Belgian Waffle Breakfast Sliders

Cook Time 20 Minutes

Servings: 4 Servings

For the waffles

  • 3 cups Belgian waffle mix, such as Krustze’s
  • 1 cup water
  • 1/3 cup oil or melted butter
  • 1 large egg
  • 1 teaspoon vanilla extract

For the citrus maple butter

  • 1 stick (4 ounces) butter, at room temperature
  • 1 tablespoon maple syrup
  • 1 teaspoon maple sugar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon orange zest
  • 1 pound bacon
  • 8 large eggs

Make the waffle batter and the maple butter in advance. Whisk together the waffle mix, water, oil, egg, and vanilla. Whisk to combine — don’t worry about some lumps and don’t over mix the batter. Set aside to rest.


Mash the butter, maple syrup, maple sugar, vanilla and orange zest in a small bowl. Set aside.


We’re using the Ninja Belgian Waffle Maker Pro because the upright design means you get batter into every nook and cranny for perfect, crispy waffles every time. Heat the waffle maker to medium high heat and then fill with waffle batter. Each waffle will use about ½ cup waffle batter depending on your iron. Move the finished waffles to a cooling rack and keep them warm while you cook the bacon and eggs. You should end up with about 4 to 6 finished waffles to make 8 to 12 sliders.


When the waffles are complete, cook the bacon and eggs to your liking. We’re using our Ninja Woodfire Outdoor Grill to cook the bacon over medium high until crisp followed by the eggs over easy.


Divide the waffles into their 4 squares. Serve the waffles with a smear of maple butter, a few pieces of bacon and an egg between two waffle pieces.

Honey Tapatio Air Fried Wings

  • 2 pounds chicken wings, split at the joint and tips removed (aka Party Wings)
  • Kosher salt, for seasoning
  • 1 stick (4 ounces) salted butter
  • 1 clove garlic, minced
  • 1/2 cup hot sauce, we’re using Tapatio because it is the best
  • 1/4 cup honey
  • Fresh cracked black pepper, for seasoning

For the blue cheese dip

  • 1 cup mayo
  • 1 cup sour cream
  • 1/2 cup buttermilk
  • 8 ounces blue cheese crumbles
  • 1 teaspoon Worcestershire sauce
  • Kosher salt, for seasoning

Season the wings with a heavy pinch of kosher salt and toss to coat. Heat your smoker or air fryer to 375 degrees F. We’re using our Ninja Woodfire Outdoor Grill, which can smoke and air fry at the same time.


When the smoker is ready, add the wings in a single layer. Smoke for 25 minutes or until the wings are golden and cooked through.


While the wings smoke make the Honey Tapatio sauce. Combine the butter and garlic in a medium sauce pan over medium heat. When the butter is melted and smells like garlic, add the hot sauce, honey, a pinch of salt, and a few cracks of black pepper. Cook until the mixture is boiling and reduces slightly. Keep warm while you make the blue cheese sauce.


In a medium bowl, whisk together the mayo, sour cream, and buttermilk. Stir in the blue cheese and Worcestershire sauce. Season with salt and pepper.


When the wings are done smoking, remove them from the Ninja Woodfire Outdoor Grill. Turn the grill from air fry with smoke to high heat grilling. Toss the wings with the honey Tapatio sauce and then grill for 2 minutes per side until crisped and charred. Serve hot with the blue cheese dip.

Grilled Chocolate Chip Cookie Ice Cream Sandwiches

Makes 6 huge ice cream sandwiches

Cook Time 1 hour, plus overnight chill time

For the vanilla ice cream

  • 1 tablespoon cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup whole milk
  • 3/4 cup heavy cream
  • 3 tablespoons mini chocolate chips

For the chocolate chip cookies

  • 2 1/4 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup (2 sticks) salted butter, softened to room temperature
  • 3/4 cup light brown sugar
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup semi sweet chocolate chips

We’re using our Ninja Creami  to make our vanilla ice cream, so 24 hours before we plan to mix up the cookies, you’ll make the ice cream base. Whisk together the cream cheese, sugar, and vanilla until the sugar is dissolved and the mixture looks like frosting. Whisk in the milk, followed by the cream and move to the Ninja Creami pint container. Freeze this mixture overnight.


Heat the Ninja Woodfire Outdoor Grill to 375 degrees F. In a medium bowl, whisk together the flour, baking soda, and salt. In another medium bowl, use a handmixer — our favorite is the Ninja Foodi Power Mixer — to cream together the butter, brown and granulated sugar and vanilla until lightened in color. Add the eggs one at a time and beat until smooth. Add the flour mixture and the chocolate chips and stir until just combined.


Scoop the cookies into 1/2 cup portions and cook 4 at a time on the Ninja Woodfire Outdoor Grill for 10 to 12 minutes. If you’re baking in a conventional oven, bake 6 to a sheet, these cookies are big. Cool the cookies completely while you finish the ice cream.


Move the frozen pint from the fridge, remove the lid and add to the Ninja Creami. Use the ice cream function to process the milk mixture. When it is finished, add the chocolate chips and mix once more. Build the ice cream sandwiches while the ice cream is still malleable, putting 1/2 cup of the ice cream mixture between two cookies. Freeze for an hour before devouring.

Ribeye Cap with Sicilian Red Pesto

Cook Time 20 Minutes

Serves 4 to 6

Sicilian Red Pesto

  • 1/2 cup slivered almonds
  • 3 cloves garlic
  • 1 pint cherry tomatoes, about 2 cups
  • 1 cup fresh basil leaves
  • Kosher salt, for seasoning
  • Red pepper flake
  • 1/2 cup olive oil
  • 1/2 cup finely grated parmesan cheese

Heat the Ninja Woodfire Outdoor Grill to high heat while you make the pesto. In a blender, we’re using the Ninja Twisti High-Speed Blender Duo, pulse together the almonds and garlic. Add the tomatoes, basil, a heavy pinch of salt, a pinch of red pepper flake and blend until almost smooth. Stream in the olive oil and blend until smooth. Move the pesto to a bowl and fold in the parmesan cheese.


Season the ribeye cap steaks with Salt Pepper + Three Chiles on all sides. Grill over direct heat, turning every 2 minutes until the steaks reach 130 degrees F, about 12 minutes total. Remove from the heat and rest for 10 minutes before slicing across the grain into thick slices. Season the slices with additional kosher salt and olive oil. Serve with the Sicilian Red Pesto.

Smoky Tavern Burger

With Air Fried Onion Rings

Serves 4

Cook Time 35 Minutes

  • 1 1/3 pounds ground beef
  • 2 tablespoons Salt Pepper + Three Chiles
  • 1 large heirloom tomato, sliced
  • Kosher salt, for seasoning
  • 1 small head butter lettuce
  • 4 slices sharp cheddar cheese, about 2 ounces
  • 1/4 cup mayo, for the buns
  • 4 sesame seed buns

For the onion rings

  • 1 large sweet onion, thickly sliced
  • 2 cups buttermilk
  • 4 teaspoons Salt Pepper + Three Chiles, divided
  • 1 cup cornmeal
  • 1 cup self-rising flour

Divide the ground beef into 4 (1/3 pound patties). Chill these on a parchment paper lined baking sheet while making the onion rings.


Preheat your air fryer to 370 degrees for 10 minutes. We’re using the Ninja Woodfire Outdoor Grill, which combines the power of the grill with an air fryer and smoker!


Combine the buttermilk and 2 teaspoons Salt Pepper + Three Chile in a medium mixing bowl. Combine cornmeal, self-rising flour and the remaining 2 teaspoons Salt Pepper + Three Chiles in another medium bowl. Separate the sliced onions into rings and dip them in the buttermilk mixture. Toss the soaked onion rings with the cornmeal mixture and then repeat!


Set the coated rings in single layer in the air fryer and fry for 12 minutes until golden brown and crispy. Repeat as needed for any remaining rings that didn’t fit in the first single layer.


Remove the burger patties from the fridge and season with Salt Pepper + Three Chiles Blend. Set  your Ninja Woodfire smoke at medium high heat. Add the burgers and cook for 12 minutes, flipping half way through. In the last minute, add the cheese slices to melt. Remove the burgers from the grill and toast their buns on the still hot grill.


Build each burger with a patty, lettuce, tomato and onion rings on a mayo swiped bun.